Kicked Up Ice Cream Cake Food

COOKIE EXPLOSION ICE CREAM CAKE

Steps:

• Butter a 9-inch spring-form pan and line the bottom with parchment.
• Cover the bottom of the pan with the chocolate chip cookies and then sprinkle with the crushed sandwich cookies. Scoop the cookies and cream and cookie dough ice creams onto the crushed cookie layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge, then unhinge the spring-form pan and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Put a serving plate on the bottom and invert once more (so the chocolate chip cookie layer is on the bottom). Keep in the freezer until ready to frost.
• Put the chocolate in a medium heatproof bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
• Frost the top and sides of the cake with the ganache and top with the crushed cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.

KICKED UP FISH CAKES

Steps:

• Peel and cut up potatoes and fillets.
• Place in large sauce pan with enough water to cover.
• Boil until potatoes are tender, about 15-20 minutes. Drain and cool.
• Chop onion in food processor; add cooled potatoes and fish.
• Pulse a couple of times to chop and blend. Pour into bowl and add egg, water, ¼ cup cracker crumbs and spices.
• Form into patties.
• Place remaining cracker crumbs in shallow dish and add parsley and Parmesan Cheese; blend.
• Dredge patties in crumbs, covering both sides well.
• Refrigerate on baking sheet for at least 30 minutes to set coating.
• Heat 2 tablespoons oil in skillet to MED-HI and fry patties (do not crowd) until golden brown on both sides, about 2 minutes each.
• Remove to paper toweling and drain.
• Keep warm.
• Repeat if needed with remaining patties. Serve with chili sauce.
• Will freeze.

KICKED UP CHOCOLATE CHIP BUNDT CAKE

Steps:

• Preheat oven to 350°F Coat a 12 cup Bundt pan with cooking spray and dust with about 2 tsp flour; set aside.
• Combine the sour cream, water, oil, espresso granules, egg, cake mix and pudding mix in a large bowl and beat at medium speed with a mixer for 3 minutes.
• Add the chocolate chips and beat for an additional 30 seconds.
• Spoon cake batter into the prepared Bundt pan and bake at 350F for 55-60 minutes or until it passes a pick test.
• Cool cake in pan 10 minutes on a wire rack. Invert cake onto a separate wire rack and cool completely.
• Sprinkle cake with powdered sugar before serving.

KICKED UP ICE CREAM CAKE

Steps:

• Preheat the oven to 350. Crumble 8 cookies into small, bite-size pieces. Finely grind remaining cookies in a blender. Add butter and process until moist crumbs form. Press mixture into bottom of a 9 1/2-inch spring form pan. Bake until golden, about 8 minutes. Remove from oven and cool completely on wire rack. Spread all of softened chocolate ice cream over crust. Sprinkle with half of crumbled cookies and cover with 3/4 cup ganache (do not allow it to get too hot as it will melt the ice cream) and freeze until set. Spread all of softened ice cream over hardened ganache. Sprinkle with the remaining crumbled cookies. Freeze until very firm, at least 4 hours. Cut around pan sides to loosen cake. Turn cake out onto a wire rack set over baking sheet. Pour the ganache over top and sides of cake. Let sit and pour remaining ganache over so cake is completely coated with chocolate. Freeze on wire rack until very firm, at least 4 hours. Serve cake straight from the freezer. Walnut Butter Cookies: Yield: 24 cookies Ice Creams: Yield: 1 quart each Chocolate Ganache: 3 cups heavy cream 2 tablespoons butter 2 pounds semisweet chocolate, chopped Scald the cream and butter in a small saucepan over medium heat. Remove from the heat. Place the chocolate in a heatproof bowl. Add the hot cream and let sit for 2 minutes, then whisk until smooth. Let cool to room temperature before using. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.)